Kimchi

A Fresh Kimchi for the Fresh New Year

02.03.25

Happy New Year, friends! Now that all the celebrations are behind us, I finally feel like I can focus on what I had in mind to kick off this year. I know the first month was a bit rough, but let’s not let that weigh us down.

Last year, I had the joy of spending time in people’s homes, teaching them how to make banchan and kimchi. Everyone who attended the workshops was eager to learn, making the experience both delightful and enriching for me. I loved getting to know each person through our shared love of food.

Today, I want to share the most beloved recipe from these workshops: Geotjeori, a fresh kimchi that doesn’t require fermentation. It has all the flavors you love in kimchi, but you don’t have to wait to enjoy it. You can make it year-round—and if you’d like, even weekly! Okay, maybe every other week. 😉 It’s meant to be made in small batches and eaten fresh. I hope you enjoy it as much as my students and I do!

01. Fresh Napa Cabbage / Choy Sum Kimchi (겉절이)

Revision 3.0 / 020125

This is a non-fermented kimchi that you can eat on the same day. It's meant to be eaten fresh and can also be stored in the fridge for days. Choy sum adds some more fresh greens and texture to this kimchi.
DOWNLOAD

Send Download Link To:

 

Rice & Noodles

Tteokguk, A New Years Rice Cake Soup

12.29.24


Tteokguk is a traditional Korean rice cake soup enjoyed to celebrate New Year’s Day. Sometimes, mandu (dumplings) are added for an extra treat. There are several ways to prepare the broth, but I prefer using ox bone broth as the base. This New Year’s Day, I decided to make my own bone broth and prepare the fixings: thinly sliced brisket, egg jidan, scallions, and toasted seaweed crisps. I’ll also be making meat and kimchi mandu, steaming them on the side before adding them to the soup.

This holiday season has been slow and quiet for me, offering a chance to reflect and plan for the year ahead. One of our family traditions is to watch the last sunset of the year, often at a nearby beach or marina. While I’ve never been big on making New Year’s resolutions, I enjoy setting new goals and writing them down. This year, I asked my boys to do the same. I’m looking forward to sharing our goals together over a warm, comforting bowl of Tteokguk.

Sagol Tteokguk (사골떡국) Bone Broth Rice Cake Soup

Tteokguk is a traditional soup that Koreans eat on New Year's Day. There are a few ways to make the broth. This recipe uses homemade bone broth using ox feet/leg. It has a deep rich flavor that is both comforting and nourishing. The toppings (fixings) are also traditionally comprised of eggs, scallion, and toasted seaweed. Add steamed mandu (dumpling) for a complete meal.
DOWNLOAD

Send Download Link To: